Seeded Ciabatta Loaf

Instructions

Combine 50ml of water with 1/4 teaspoon of dried yeast, stir and leave for ten minutes. Pour in 80ml of warm water and slowly add 170g of flour while mixing. Once you have a sticky dough, oil a mixing bowl and place the dough inside. Cover with clingfilm and leave over night.

Tip 1/2 teaspoon of yeast in to a mixer with the milk and combine. Leave for 15 minutes. Pour in 160ml of water, 1 teaspoon of salt, the oil and the dough you previously made the night before and mix.

Knead the dough until elastic, add to an oiled mixing bowl, cover with clingfilm and leave to double in size. Fold the dough inside the bowl and leave to rest for an hour and repeat the process.

Preheat the oven to 220C or 200C for fan assisted ovens, divide the dough in to two equal pieces and fold each dough separately in to two rectangular shapes. Place the dough on to floured baking paper, cover and leave for an hour.

Whisk an egg in a jug to create an egg wash, brush on top of the dough and sprinkle with seeds.

Heat a baking tray in the oven, when the dough is ready, carefully add the baking paper to the baking tray and bake for 40 minutes or until golden brown.